Low Sodium Spicy Duck Curry
Discover a bold and flavorful twist on a classic curry with this Low Sodium Spicy Duck Curry recipe! Made with tender, skinless duck breast, aromatic Thai red curry paste, and a vibrant medley of fresh vegetables, this dish delivers all the rich, complex flavors you love without the excess salt. Coconut milk and low-sodium chicken broth create a creamy base, while fresh ginger, garlic, and ground spices bring depth and warmth. Perfect for those seeking a heart-healthy meal without compromising taste, this curry is also customizable with optional red chili for extra heat! Serve it over a bed of jasmine rice and garnish with fresh basil and cilantro for a restaurant-worthy finish that’s sure to impress. Quick to prepare and simmered to perfection, this satisfying curry is an easy weeknight dinner or a show-stopping choice for special occasions.
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Recipe Information
Ingredients
- 1 lb Duck breast, skinless and boneless
- 1 cup Coconut milk, unsweetened
- 1 cup Low-sodium chicken broth
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Red Thai curry paste (low sodium if available)
- 1 small Fresh red chili, chopped (optional, for extra heat)
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh lime juice
- 1 teaspoon Fish sauce (low sodium or omit for strict low-sodium diets)
- 2 tablespoons Fresh basil leaves, chopped
- 2 tablespoons Cilantro, chopped
- 1 tablespoon Vegetable oil (or avocado oil)
- 1 medium Carrot, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 cup Broccoli florets
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Pat the duck breasts dry with a paper towel and cut them into bite-sized pieces. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and cook for 3-4 minutes, or until softened and translucent.
Add the garlic, ginger, and red chili (if using). Stir-fry for 1-2 minutes until aromatic.
Stir in the red Thai curry paste, turmeric powder, ground coriander, and cumin. Cook for 1-2 minutes, allowing the spices to bloom.
Add the duck pieces to the skillet and cook for 2-3 minutes, stirring frequently, until lightly browned on all sides.
Pour in the coconut milk and low-sodium chicken broth. Stir to combine and bring the mixture to a gentle simmer.
Add the sliced carrot, red bell pepper, and broccoli florets to the skillet. Cover and simmer for 15-20 minutes, or until the duck is tender and fully cooked, and the vegetables are soft.
Stir in the fresh lime juice, fish sauce (if using), and chopped basil and cilantro. Adjust seasoning as needed.
Serve the curry hot, optionally over a bed of cooked jasmine rice.
Nutrition Facts
Calories |
1733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 199.9 g | 73% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 19.4 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
